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- Dish type
- Fruit desserts
- Pear desserts
- Poached pears
A fine and elegant fruit dessert, which would be perfect for any formal dinner party. Pears are poached in an orange flavoured champagne, then served with melted chocolate.
23 people made this
- 375ml champagne
- 250ml orange juice
- 200g caster sugar
- 4 slices orange
- 4 whole cloves
- 1 teaspoon vanilla extract
- 4 pears, peeled with stems intact
- 110g plain chocolate chips
MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min
- In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to the boil and stir until sugar is dissolved. Place pears in saucepan and reduce heat. Cover and simmer 15 minutes. Remove cover and simmer an additional 30 minutes. Remove pears from the liquid and let cool.
- Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears and serve.
Reviews & ratingsAverage global rating:(25)
Reviews in English (21)
I think the chocolate is gilding the lily. Consider using port in place of the champagne, and leave out the orange, use brandy in the whipped cream.-10 Feb 2006
by MAGGIE MCGUIRE
So easy, yet so elegant. My family loved these and they make a great presentation. I will be serving these at some up-coming ladies luncheons. Thanks Christina.-12 Feb 2003
Very yummy and easy. I followed the suggestion of another user and added add the grand manier to the chocolate. But don't! Otherwise the chocolate will freeze up and get chunky. I had to throw it away. Instead, drizzle it over the final dessert. Also, i used wine instead of champagne.-06 May 2008
- 1 cup pear nectar
- 1 cup dry white wine
- 1/2 cup sugar
- 4 slightly under-ripe pears, peeled, halved, cored
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- Vanilla ice cream
- Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat. Add chocolate whisk until chocolate melts and sauce is smooth.
- Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days then serve pears cold with ice cream and sauce, rewarming sauce, if desired.
- In a 1-1/2-qt. pot with a lid, combine the wine, sugar, cinnamon, zest, and vanilla over medium heat. Bring to a rapid simmer, stirring until the sugar dissolves. Slice a tiny piece from the bottom of each pear to make it level. Add the pears to the pot, laying them on their sides half submerged in the liquid. Cover and reduce the heat to low. Simmer for15 minutes. Turn the pears, cover, and simmer until mostly tender when pierced with a toothpick, an additional 15 minutes. Remove from the heat, turn the pears, and let cool, covered, until room temperature, turning once more halfway through cooling time, about 1-1/2 hours.
- When the pears have cooled, remove them from the wine. Remove and discard the cinnamon sticks, vanilla bean (if using), and zest.
- Bring the wine to a boil over medium heat, and reduce to 1/2 cup to 1/3 cup, about 5 minutes. The wine should be glossy and syrupy.
- Meanwhile, in a small bowl, combine the chocolate and heavy cream. Microwave in 10-second increments, stirring well between each, until the mixture is smooth, about 1 minute. (Alternatively, melt the chocolate with the cream in a small pot on the stovetop.)
- Put each pear on a dessert plate or in a shallow bowl. Spoon about 1 tsp. of the wine sauce over the pears. Stir the remaining wine sauce into the chocolate sauce, and spoon some around the bottom of each pear or drizzle over each pear. Garnish with the gold leaf, if you like. Serve immediately.
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Reviews (3 reviews)
I am glad I noticed the recipe was for just 2! I tripled it and the wine took a bit longer to simmer down. Made the chocolate wine sauce on the stove and left it on the warmer while we ate and it was still perfect afterward.
I made this recipe for Valentine's Day. These pears were fabulous! I like to use an apple corer/spoon to core the pears from the bottom before poaching so there's no having to eat around the core on your plate. Next time I won't poach them quite as long, depending on size/ripeness of the pears. I poached three pears without needing to add any more wine sauce could have cooked four pears if there was room in the pan. The chocolate sauce was rich and delicious. I used Pinot Noir, my favorite red wine. I also used Toll House Dark Chocolate chips because I like dark chocolate in general. There was also plenty of chocolate sauce if you wanted to poach four pears. or just use the extra on ice cream or just lick it off your fingers! I'll definitely make this again! Yum!
I made this recipe for Valentine's Day. These pears were fabulous! I like to use an apple corer/spoon to core the pears from the bottom before poaching so there's no having to eat around the core on your plate. Next time I won't poach them quite as long, depending on size/ripeness of the pears. I poached three pears without needing to add any more wine sauce could have cooked four pears if there was room in the pan. The chocolate sauce was rich and delicious. I used Pinot Noir, my favorite red wine. I also used Toll House Dark Chocolate chips because I like dark chocolate in general. There was also plenty of chocolate sauce if you wanted to poach four pears. or just use it on ice cream or just lick it off your fingers! I'll definitely make this again! Yum!
- 4 pears, peeled, or more to taste
- 1 ½ cups red wine
- 1 cup water
- ⅔ cup white sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 star anise pod (Optional)
- 1 (11 ounce) jar chocolate sauce (such as Fran's®)
Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.
- Core each pear from the bottom, leaving the stem intact. Peel pears. If necessary, slice the bottoms off pears to allow them to stand upright.
- In a 6-quart electric pressure cooker combine apple juice, wine, and cinnamon stick. Add pears to cooker. Lock lid in place. Set cooker on high pressure to cook 7 minutes. Quickly release the pressure. Open lid carefully. Using a slotted spoon, transfer pears to dessert plates.
- Place chocolate and spices in a microwave-safe bowl. Heat on high (100% power) 1 minute, stirring every 30 seconds until chocolate is melted. Stir until smooth. Drizzle sauce over pears to serve.
Eat This Tip
Not feeling the peeler? Blanch pears in boiling water for 15–20 seconds, then submerge in a cold-water bath. Rub with your thumb to easily remove peel.
Drizzle chocolate sauce over poached pears for a festive finish to your holiday meal
Be sure to use pears that are just turning ripe, not hard but not soft either for this budget-friendly, festive dessert. Bosc, Bartlett and D’Anjou produce delicious results. For a twist, try replacing a cup of apple cider with an equal amount of riesling.
Make Ahead: The poached pears may be refrigerated for up to 1 day before serving. Serve chilled or at room temperature.
Scale and get a printer-friendly version of the recipe here.
- 2 cups apple cider
- 2 cups water
- 1/4 cup light or dark brown sugar
- Zest strips from 1 washed lemon, preferably organic
- 3 sprigs fresh rosemary (optional)
- 6 black peppercorns
- 4 just-ripe pears, such as D’Anjou, Barlett or Bosc
For the chocolate sauce
- 1/4 cup heavy cream
- 1/2 cup (5 ounces) finely chopped semisweet chocolate
- 1/4 teaspoon kosher or sea salt, or more to taste
- 1/4 cup chopped crystallized ginger (optional)
- Sweetened whipped cream, for serving (optional)
Make the pears: In a saucepan just large enough to hold the pears, combine the apple cider, water, brown sugar, lemon zest, rosemary, if using, and peppercorns.
Using a vegetable peeler, peel the pears, leaving them as smooth and neat as possible try to leave the stem intact. Add the pears to the pot, and cover with a circle of wax or parchment paper to prevent discoloration as the pears cook. Use a lid or a heatproof plate that will fit just inside the diameter of the pot to hold the parchment down.
Turn the heat to medium-high and bring the liquid to a simmer. Reduce the heat to maintain a gentle simmer and cook until the pears are fairly tender but not super-soft, turning every 10 minutes or so, so that all parts of the pear have a chance to be submerged, for 25 to 30 minutes total. The pears are done when the tip of a sharp paring knife or a wooden skewer glides fairly easily into the pear and meets some resistance as it heads toward the middle. To test this, gently lift a pear out of the pot and insert the tester into the bottom — this will keep them unblemished on the sides.
Remove the pan from the heat and let the pears cool — with the parchment still on but the lid or plate removed — in the poaching liquid until they reach room temperature. The pears will continue to cook in the hot poaching liquid. Either hold at room temperature for a few hours, or transfer the pears to a container and refrigerate for up to 1 day.
For the pears, combine Champagne, sugar, cardamom, ginger, and peppercorns in a saucepan bring to a boil over high heat. Reduce heat to low, add pears, and simmer, turning frequently, until tender and cooked through, 40–45 minutes. Remove pan from heat, and let pears cool in liquid.
Coat a baking sheet with nonstick spray.
For the brittle, heat sugar, corn syrup, and water in a saucepan over medium-high to a boil without agitating, then swirl pan and cook until mixture turns deep golden brown, 6–7 minutes. Immediately pour mixture onto prepared baking sheet and sprinkle with pistachios. Cool brittle completely, then break into pieces.
For the sabayon, whisk together yolks and sugar in a stainless steel bowl until blended. Whisk in Champagne, cream, and salt. Place bowl over a saucepan of boiling water, making sure bowl does not touch water. Cook sabayon, whisking constantly, until sauce is thick and volume almost doubles, about 10 minutes. Remove bowl from saucepan, add chocolate, and whisk until smooth.
Divide sabayon between serving dishes, nestle pears on top, and serve with brittle.
For an elegant presentation, peel pears vertically and trim bottoms to create a sturdy base for serving.
Brush the peeled pears with a little lemon juice.
Heat the water to a simmer in a large pan and add the sugar. Leave the sugar and water to simmer until it has slightly thickened, before adding the pears to the pan.
Cover the pan and poach the pears for 25 minutes.
Carefully remove the pears from the poaching liquid and transfer to six individual serving plates.
Pour the double cream into a clean pan and heat gently, without boiling.
Take the pan off the heat and add the chopped chocolate, stirring to make a smooth sauce.
Champagne poached pears with chocolate recipe - Recipes
This recipe for pears poached in champagne with chocolate raspberry sauce is a combination of two recipes that I came across…. I love the pears and champagne.. and I love raspberry and chocolate…. This is really very easy and looks spectacular.
You only need about a teaspoon of Grand Marnier drizzled on each pear.
Pears Poached in Champagne with Chocolate Raspberry Sauce Recipe
All you need:
½ (750 ml) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
1 teaspoon vanilla extract
4 pears, (Bosc) peeled with stems intact
2/3 cup semisweet chocolate chips
Polaner Seedless Raspberry All Fruit (spreadable fruit) or seedless raspberry dessert sauce
All you need to do:
In a large saucepan, combine champagne, orange juice and sugar over medium heat.
Add orange slices and vanilla.
Bring to a boil, and stir until sugar is dissolved.
Place pears in the saucepan and reduce heat.
Cover and simmer for 15 minutes.
Remove the cover and simmer an additional 30 minutes.
Remove the pears from the liquid and let cool.
Heat the chocolate in the microwave until melted.
If using the raspberry spreadable fruit, heat it in the microwave until melted.
Stand the pears up in a plate (if the pear doesn’t stand up evenly, cut a small flat piece off the bottom).
Drizzle the chocolate over the pear so it drips down the sides of the pear.
Drizzle a little melted raspberry over the pear so it drips down the sides of the pear.
Drizzle a little Grand Marnier over the pear.
Serve with a dollop of fresh whipped cream flavored with vanilla and Grand Marnier next to it on the plate.
Port Poached Pears
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A single pear, poached in fortified wine and standing upright on a dessert plate, is a beautiful thing—a simple and light yet elegant dessert. The garnishing options are endless here: Serve with ice cream, whipped cream, caramel sauce, chocolate desserts, or a little crème anglaise.
This was featured as part of our 2007 Fruits of Fall story.
- 1 Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Meanwhile, peel pears, leaving the stems intact. Slice off the bottom 1/8 inch of each pear to create a flat, stable base.
- 2 Reduce heat to keep poaching liquid at a bare simmer and add pears, laying them on their sides so that they are almost completely submerged. Cook, turning pears occasionally so that they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.
- 3 Allow pears to cool completely in the poaching liquid. Serve or transfer pears and liquid to an airtight container and store in the refrigerator for up to 2 days.
Beverage pairing: Patrick Bottex Vin du Bugey-Cerdon La Cueille, France. Just because the pears are poached in port doesn’t mean you have to serve it with them. A better choice might be one of the sweet, sparkling reds from the French appellation called Bugey-Cerdon. Its scrumptious red-berry flavors with pick up the port, while its lightness and effervescence will be the right weight for the pear.